Fulton Fish Market Chowder Recipe

Name: Fulton Fish Market Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 2 large onions, diced (about 1 1/2 cups); 2 leeks, white and light green parts only, split, well washed and diced (about 2 1/2 cups); 2 stalks celery, diced (about 1/2 cup); 1/4 cup finely chopped garlic; 1 cup canned plum tomatoes, drained, seeded, and diced; 1 teaspoon saffron threads; 2 bay leaves; 1 tablespoon dried thyme; 1 1/2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1/2 cup dry white wine; 2 quarts fish stock; 2 Idaho potatoes, peeled and diced (about 1 pound); 1 small lobster, raw and in the shell, cut into pieces; 1 pound assorted fish fillets such as snapper, halibut, tilefish, cod,skinned and boned, cut into chunks; 1/2 pound fresh shrimp, peeled and deveined; French baguette, sliced 1/4inch thick (about 3 to 4 slices per person); 1/4 cup olive oil; 1 to 2 teaspoons cracked black peppercorns

Servings: persons

1/2 cup olive oil
2 large onions, diced (about 1 1/2 cups)
2 leeks, white and light green parts only, split, well washed and diced (about 2 1/2 cups)
2 stalks celery, diced (about 1/2 cup)
1/4 cup finely chopped garlic
1 cup canned plum tomatoes, drained, seeded, and diced
1 teaspoon saffron threads
2 bay leaves
1 tablespoon dried thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup dry white wine
2 quarts fish stock
2 Idaho potatoes, peeled and diced (about 1 pound)
1 small lobster, raw and in the shell, cut into pieces
1 pound assorted fish fillets such as snapper, halibut, tilefish, cod,skinned and boned, cut into chunks
1/2 pound fresh shrimp, peeled and deveined
French baguette, sliced 1/4inch thick (about 3 to 4 slices per person)
1/4 cup olive oil
1 to 2 teaspoons cracked black peppercorns

1
Heat the olive oil in a large, heavy bottomed soup pot, add the onions, leeks, and celery, and saute until translucent, about 6 minutes.
2
Add the garlic, tomatoes, saffron, and seasonings.
3
Stir for about 2 minutes, then add the white wine and cook for 4 to 5 minutes, or until almost all the liquid has evaporated, before adding the fish stock.
4
Bring to a boil, then reduce to a simmer and cook for 45 minutes.
5
At the end of 45 minutes, add the potatoes and begin to cook.
6
While the broth is simmering, make the Peppery Croutons by brushing one side of each French bread slice with olive oil, sprinkle with cracked pepper, and toast in a 300 degree oven until crisp (about 12 minutes).
7
After the potatoes have simmered for 10 minutes, add the lobster.
8
Return to a boil and cook at a strong simmer for 5 minutes, before adding the fish chunks and the shrimp and cook until the fish is just cooked, but not yet flaking apart.
9
Remove the bay leaves, taste for seasoning, and serve immediately, garnished with the Peppery Croutons.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cup olive oil, 2 large onions, diced (about 1 1/2 cups), 2 leeks, white and light green parts only, split, well washed and diced (about 2 1/2 cups), 2 stalks celery, diced (about 1/2 cup), and more.

Yes, Fulton Fish Market Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fulton Fish Market Chowder

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